Sweet Pea Flatbread

Preheat the oven to 425°F. Slice the garlic. Place a large nonstick skillet over medium heat and add 1 tbsp olive oil. Add the garlic and cook until fragrant, about one minute. Add the green peas and ⅓ cup water and simmer until the peas are tender, about 2 minutes.

Thinly slice the fingerling potatoes, no need to peel. Place on one side of a baking sheet. Toss potatoes with 2 tsp olive oil, salt, and pepper and bake until tender and browned slightly, about 10 to 12 minutes. When the potatoes are done, add the coconut flakes to the other side of the baking sheet and return to the oven to toast, about 3 to 5 minutes.

Transfer the cooked peas and any liquid left in the skillet to the food processor. Pick the parsley leaves from the stems and add to the blender. Halve the lemon. Juice half the lemon into the blender and add 1 tbsp olive oil. Blend pea puree until a thick and somewhat chunky mash forms. Add water by the tbsp if needed. Season with salt and pepper.

Place the naan in the oven directly on the rack. Bake until lightly toasted, about 8 to 10 minutes.

When the naan is toasted, spread each piece with half of the pea puree. Layer on the fingerling potatoes, toasted coconut, and dollop with bits of the Kite Hill ricotta. Sprinkle with salt and return to the oven until warm, about 3 to 5 minutes.

Add the mizuna lettuce to a medium bowl. Toss with 1 tsp olive oil, juice from the remaining half of lemon, and a sprinkle of salt. Remove the flatbreads from the oven and drizzle with the white truffle oil. Top with some of the dressed mizuna. Serve any remaining mizuna on the side as a salad. Enjoy!